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grilled sliced steak with cauliflower gratin and fresh lettuce on a black dinner plate

Steak with Cauliflower Gratin

watercress, herb-lemon gremolata

STARS

This classic steak dinner welcomes a healthier twist to the plate. Instead of using potatoes, make a cauliflower gratin to reduce carbs without compromising on decadent texture and flavor. On the side, serve fresh, crisp watercress and a herb-lemon gremolata to bring zest to the steak.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Ingredients

Cauliflower Gratin

  • 2 small or 1 large head cauliflower, cut into florets
  • 1 tablespoon canola oil
  • 2 cups bechamel sauce
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese, divided
  • Salt and pepper to taste

Steak

  • 4 New York strip steaks

Gremolata Salad

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 6 cups watercress or baby arugula
Directions
1
Preheat the oven to 400°F.
2
On a baking sheet, toss the cauliflower with the oil and a big pinch of salt and pepper. Roast until softened but not browned, about 10 minutes.
3
Reduce the oven to 375°F.
4
Meanwhile, in a medium saucepan, bring the bechamel to a simmer. Add the stock to loosen, whisking until smooth. Fold in the mozarella and half of the parmesan, a little at a time, until completely melted. Season to taste with salt and pepper.
5
Transfer the roasted cauliflower to a baking dish with sides and cover in the cheese sauce. Sprinkle with the remaining parmesan and bake until the top is golden and bubbly, 25-30 minutes. If the top starts browning too quickly, cover the dish with aluminum foil.
6
Preheat the grill or a large skillet to high heat. 
7
Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
8
Transfer the grilled steak to a cutting board, let rest for 5-10 minutes, then slice against the grain.
9
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make the gremolata.
10
Toss the watercress with the gremolata and divide between plates, along with steak and cauliflower gratin to serve.

Steak with Cauliflower Gratin

watercress, herb-lemon gremolata

STARS

This classic steak dinner welcomes a healthier twist to the plate. Instead of using potatoes, make a cauliflower gratin to reduce carbs without compromising on decadent texture and flavor. On the side, serve fresh, crisp watercress and a herb-lemon gremolata to bring zest to the steak.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  45 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Cauliflower Gratin

  • 2 small or 1 large head cauliflower, cut into florets
  • 1 tablespoon canola oil
  • 2 cups bechamel sauce
  • 1/2 cup chicken broth
  • 1 cup shredded mozzarella cheese
  • 1 cup shredded parmesan cheese, divided
  • Salt and pepper to taste

Steak

  • 4 New York strip steaks

Gremolata Salad

  • 1 lemon, roughly chopped
  • ½ cup parsley, chopped
  • 2 garlic cloves
  • ½ cup canola oil
  • 1 teaspoon salt
  • 6 cups watercress or baby arugula

Directions

1
Preheat the oven to 400°F.
2
On a baking sheet, toss the cauliflower with the oil and a big pinch of salt and pepper. Roast until softened but not browned, about 10 minutes.
3
Reduce the oven to 375°F.
4
Meanwhile, in a medium saucepan, bring the bechamel to a simmer. Add the stock to loosen, whisking until smooth. Fold in the mozarella and half of the parmesan, a little at a time, until completely melted. Season to taste with salt and pepper.
5
Transfer the roasted cauliflower to a baking dish with sides and cover in the cheese sauce. Sprinkle with the remaining parmesan and bake until the top is golden and bubbly, 25-30 minutes. If the top starts browning too quickly, cover the dish with aluminum foil.
6
Preheat the grill or a large skillet to high heat. 
7
Pat the steaks dry and season liberally with salt and pepper. Grill the steaks for 3 to 4 minutes per side to sear, then lower the heat to medium and cook until an instant-read thermometer reaches 130°F for rare, 140°F for medium rare and 150°F for medium-well. 
8
Transfer the grilled steak to a cutting board, let rest for 5-10 minutes, then slice against the grain.
9
Combine the lemon, parsley, garlic, oil and salt in a blender until mostly smooth to make the gremolata.
10
Toss the watercress with the gremolata and divide between plates, along with steak and cauliflower gratin to serve.